Stuffed grilled zucchini

4 med sized zucchini
1 c Old Goats Violets med salsa (spikes hot is good too!!)
1/2 c water
1 c rinsed and drained quinoa
1 lb Wintergrass ground pork
3/4 c Krugerrand original rand, fine grated
s/p
olive oil


In a medium sauce pan, bring water and salsa to a boil. Add in quinoa, reduce heat, cover and simmer for 12-20 minutes. Remove from and let stand until ready to use.

In large skillet, brown off ground pork, breaking into small pieces. Season with salt and pepper. Remove from heat and stir in quinoa mixture.

Preheat grill.

Cut top and bottoms off of zucchini. Slice down the middle lengthwise. Using a teaspoon, scrap out center (add this to quinoa mixture). Brush with olive oil. Place cut side down on grill, grill for 5-7 minutes. Remove from grill and place in a aluminum (or a pan that is dedicated to grilling), cut side up. Divide the quinoa mix evenly in zucchini. Sprinkle with cheese. Add about 1/4c water to pan. Place on grill over med/low flame, close lid and grill for 15-20 or until zucchini is just fork tender.